Here is another easy steamed sponge cake that I’ve never gotten tired of eating. As I’ve said before, steamed cakes are healthier and quick to mix all the ingredients together, almost hassle free. These steamed sponge cakes with fine crumbs are spongy, light and a little dense. Adding some dried cranberries to the small cakes are subtly flavoured with a touch of acidity. It’s best to serve them warm. Any remaining cakes can be stored in the refrigerator and reheated whenever you want to eat them. Definitely a perfect snack for any time of the day!

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Steamed Sponge Cakes

These steamed sponge cakes with fine crumbs are spongy, light and a little dense. Adding some dried cranberries to the small cakes are subtly flavoured with a touch of acidity.

Author Ann Low

Prep Time 15

Cook Time 20

Total Time 35

Course Snack

Cuisine Asian

Difficulty Easy

Servings sponge cakes

Ingredients

3 eggs
80 g caster sugar
1 tsp vanilla extract
100 ml fresh milk
70 ml corn oil
150 g self-raising flour
1/2 tsp baking soda
dried cranberries

Instructions

In a bowl, stir well eggs and sugar together with a hand whisk. Add milk and vanilla extract, stir well followed by corn oil, stir (stir in oil as you mix) till combined.
Sieve self-raising flour and baking soda into egg mixture in 3 batches. Stir well mixture after each addition.
Grease moulds with oil and add some dried cranberries into it. Pour egg batter into moulds or cupcake liners to about 80 percent full.
Place moulds into steamer with lid covered and steamer at medium heat for about 15-20 minutes or skewer inserted into cake comes out clean. Best to serve warm.